Steak with Shallot Sauce
Onglet Aux Echalottes
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Ingredients:
1 onglet or hangar steaks (or NY strips), 180g, trimmed of most fat, at room temperature
Coarse sea salt and freshly ground black pepper
Olive oil 
1 clove garlic minced 
3 Tbsp unsalted butter
2 to 3 med shallots pp
1+ dl red wine pp
80ml cup beef stock (pp)
balsamic (pronounced dash)
cognac (1/2+ dl pp)

Directions:
Pat the steaks dry with paper towels. Brush lightly with olive oil, season with pepper.

Cut the shallots in half lengthwise. Cut again each half in 4 lengthwise. Melt 20 g (pp) 
 of butter in a non stick frying pan and add a bit of EVOO. As soon as this starts to foam,
 add the shallots and cook on low heat for about 10 mn (avoid too much roasting). Add salt 
 and pepper near the end. They will cook more later. Reserve.

Heat a large, heavy nonstick frying pan over high heat until very hot. Cook the steaks until 
 browned and slightly crusty on the first side, 45-60 seconds. Reduce the heat to medium-high 
 and cook the steaks for 1 to 2 minutes longer on each side, depending on the thickness. 
 Transfer the steaks to a plate and cover with aluminum foil. (The steaks will continue to 
 cook slowly as they rest).

Reduce the heat to medium-low. Melt 1/2 tbsp. of the butter in the pan. Add the shallots. 
 Add the wine, add the stock, the balsamic, a good shlook of cognac, the garlic, and cook 
 until the shallots are very tender and the liquid is reduced to a flavorful sauce, 8 to 
 10 minutes (should look kinda thick). 

Transfer the steaks along with any accumulated juices to individual plates. Spoon the 
 shallots and sauce over the steaks. Serve at once.